Loaded Baked Potato Soup: The Coziest Bowl of Goodness

Oh honey, if there’s one thing that can wrap you in a warm hug on a chilly day, it’s a rich, creamy bowl of Loaded Baked Potato Soup. I mean, seriously! This dish is like your favorite cozy blanket, mixed with a delicious twist. It’s ridiculously easy to make, so don’t let that “loaded” in the title intimidate you. Grab a spoon and get ready to chow down, because this soup is going to become your new best friend!

Why This Recipe is Awesome

First off, let’s talk about how this soup takes comfort food to another level. I don’t know about you, but when I think of baked potatoes, I think of university life—late-night study sessions, calorie-rich snacks, and oh, the smell of potatoes baking in the oven! This Loaded Baked Potato Soup captures all of that nostalgia and throws in some fancy toppings to make it feel like dinner at a posh restaurant, without any of the hassle.

And, let’s be real: Who doesn’t love the idea of spooning up a creamy concoction filled with crispy bacon, melted cheddar, and a dollop of sour cream? It’s like a party in your bowl! Plus, it’s a crowd-pleaser, great for family gatherings or cozy nights in. So get your apron on; we’re about to embark on a potato-y adventure!

Grab These Ingredients

Alright, let’s get shopping! Here’s what you’ll need to throw together this masterpiece:

3.3lb / 1.5kg Baking Potatoes (Russets or Maris Pipers) – Perfectly fluffy potatoes, because texture matters!
2 1/2 cups / 625ml Chicken Stock – The flavorful base; use the good stuff!
1 cup / 250ml Heavy/Double Cream (preferably at room temp) – Creaminess level: off the charts!
1/2-1 cup / 125-250ml Whole Milk (preferably at room temp) – For that silky finish!
1 cup / 100g Cheddar (plus more to serve) – Cheese is life, am I right?
6 slices of Streaky Bacon – Crispy, salty goodness awaits!
2 ribs of Celery (finely diced) – Adds a touch of crunch, so your soup feels fancy.
1 medium Onion (finely diced) – Bring on the flavor!
1 large clove of Garlic (finely diced) – A little garlic goes a long way!
Sour Cream (to serve) – The crown jewel of toppings.
Finely diced Fresh Chives (to serve) – Because green is pretty!
Salt & Pepper (to taste) – Don’t forget to season, superstar!
Olive Oil (as needed) – Just a drizzle to get that crispy goodness.

Cook It Like a Pro

Now that you’ve got your ingredients prepped, let’s get down to business. Follow these steps and prepare for the best soup of your life:

Bake those Potatoes! Preheat your oven to 200°C/390°F. Add the potatoes to a baking tray, stab each one a few times with a fork (like you’re letting out some frustration), and drizzle them with olive oil and sprinkle with salt and pepper. Bake for about 1 hour until they’re golden, crispy, and soft inside. It’s potato magic!
Cook the Bacon! With about 20 minutes left on the potatoes, toss the bacon in a large pot over low-medium heat. Fry until crispy (like you on a good hair day) and remove. Leave that delicious bacon fat in the pot, because we’re about to get aromatic!
Sauté the Veggies! Crank the heat to medium, toss in the celery, onion, and garlic, and sweat it out until soft and starting to pick up some color. A dash more oil here won’t hurt if things look a little dry.
Scoop & Blend! Once the potatoes are cool enough to handle, slice each into quarters and scoop the insides into a bowl (save those skins—trust me!). Add the scooped potato into the veggie pot, pour in the chicken stock and 1/2 cup of milk, and smash everything up with a wooden spoon. Break out the hand blender and blitz until smooth. Just don’t overdo it; no one wants potato slime!
Finish the Soup! Stir in the heavy cream, let it gently simmer, and season with salt and pepper. If it’s too thick, that extra milk you saved is your friend.
Garnish & Serve! Time to dish it out! Ladle your soup into bowls and top it off with crispy bacon, cheddar, a dollop of sour cream, and a sprinkle of chives. Boom! Dinner is served!

Common Mistakes to Avoid

Now, let’s keep it real. We all make mistakes—cooking is no exception. Here are a few rookie moves to sidestep:

Skimping on seasoning? Seriously, folks, don’t ruin your soup with sad flavors. Add salt and pepper like you mean it!
Chopping veggies as you go? Pro tip: Do your prep first! Your time management skills will thank you.
Overblending the soup? Nobody wants glue soup. Keep it smooth, but not paste-like. Just blitz until it’s creamy and dreamy!

Alternatives & Substitutions

Feeling a little too mainstream with your ingredients? Let’s spice it up!

Dairy-Free? You can swap the cream and milk for coconut milk or any plant-based milk that strikes your fancy.
Veggie Vibes? Try using vegetable stock instead of chicken stock for a vegetarian version that’s still packed with flavor.
Herb it Up! A sprinkle of thyme or rosemary can really bring a new dimension. Go wild!

FAQ (Frequently Asked Questions)

Can I make this soup ahead of time?

Absolutely! Just store it in the fridge, and reheat when you’re ready to devour.

Is there any way to make this soup spicier?

Hands down, toss in some crushed red pepper flakes or a hot sauce of your choice. Spice is nice!

How do I store leftovers?

In an airtight container, it’s good for up to 3-4 days in the fridge. But good luck with those leftovers. They’ll call your name!

What can I use instead of bacon?

If you’re feeling fancy, crispy pancetta or even tempeh bacon will do the trick!

Can I add more veggies?

Totally! Carrots, leeks, or even broccoli can be sneaked in there for some extra goodness.

Time to Feast

And there you have it! A cozy, creamy bowl of Loaded Baked Potato Soup that’s easy, satisfying, and just begging for you to dig in. Share it with loved ones, or curl up with a good book and savor it solo. Either way, you’ve just whipped up a culinary masterpiece! Happy cooking, my friend! 🍽️